Lentil and Sweet Potato Curry

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Here is an original winter recipe for Lentil and Sweet Potato Curry. It’s an Asian-style recipe with green lentils, sweet potato, carrots and cabbage, all in a coconut milk, chili and ginger curry. These spicy flavors pair very well with sweet potato!

Lentil and Sweet Potato Curry

Lentil and Sweet Potato Curry Recipe

For about 3 to 4 servings of curry, you need the following ingredients:

Ingredients

For the vegetables

  • 1 sweet potato
  • 120 g green lentils
  • 3 mini bok choy
  • 3 carrots, oranges or violets
  • 100 g white cabbage

For the curry

  • 1 red onion
  • 2 cloves garlic
  • 2 tablespoons of yellow curry paste
  • 2 tablespoons of ginger, chopped
  • 2 fresh chillies
  • 400 ml coconut milk
  • 600 ml vegetable broth
  • 2 teaspoons cumin powder
  • 2 teaspoons of ground coriander
  • Pepper
  • Soy sauce (optional)
  • 1 lime
  • Decoration: flat parsley or cilantro
Lentil and Sweet Potato Curry

Preparation

Step 1: Pre-cooking

Peel and cut the sweet potato into small cubes. Place them in a glass dish or on a baking sheet covered with parchment paper. Add a little neutral oil such as sunflower oil. Bake for 15 minutes at 175 ° C.

Cook your lentils in three times their volume of water for about 30 minutes, adding a pinch of salt.

Precooking the sweet potato keeps it firm while being well cooked. You will add it to the soup and last moment. And if you like sweet potato, prepare a little more and save your sweet potato cubes for other recipes!

Step 2: Preparation

Peel and cut the onion. Chop the garlic and ginger. Cut the peppers into thin strips.

Then cut the white cabbage into strips. Peel the carrots and cut them into slices. Cut the mini bok choy in two or three.

Lentil and Sweet Potato Curry

Step 3: Curry

In a large saucepan, brown the onion and curry paste for a few minutes.

Add the garlic and ginger. Then add the cumin and coriander. Stir well.

Then add the carrots. After two minutes the white cabbage. Stir well.

Finally add the coconut milk and then the vegetable broth. Cook for 15 to 20 minutes over low heat.

Step 4: Serve

Shortly before serving, add the cooked sweet potato, mini bok choy and cooked lentils. Adjust the seasoning by adding soy sauce (optional), salt and a squeeze of lime.

Serve hot with a lime wedge and flat-leaf parsley or cilantro.

Lentil and Sweet Potato Curry

How to vary this Sweet Potato Lentil Curry recipe

If you’re missing an ingredient or just want to vary this recipe, here are some ideas:

  • Replace the sweet potato with pumpkin
  • Replace the mini bok choy with spinach or some chard
  • If you don’t have yellow curry paste , you don’t have to put any. You can simply add more cumin, cilantro, garlic, chili peppers and ginger.
  • Add Chickpeas
  • Replace the green lentils with red lentils . In this case, you do not need to precook it. You can add them 10 minutes before the end of cooking

If you liked this recipe, then you will surely like these other recipes too!

Do not hesitate to leave me a comment if you have questions!

Print Recipe

Lentil and Sweet Potato Curry

Here is an original winter recipe for Lentil Curry and Sweet Potato. It’s an Asian-style recipe with green lentils, sweet potato, carrots and cabbage, all in a coconut milk, chili and ginger curry. These spicy flavors pair very well with sweet potato!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

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Prep Time 10 mins
Cook Time 30 mins
Course Plat principal
Cuisine Asiatique
Servings 4
Calories 431 kcal

Equipment

  • Saucepan

Ingredients
  

For the vegetables

  • 1 sweet potato
  • 120 g green lentils
  • 3 mini bok choy
  • 3 carrots oranges or violets
  • 100 g white cabbage

For the curry

  • 1 red onion
  • 2 cloves garlic
  • 2 tablespoons of yellow curry paste
  • 2 tablespoons of ginger chopped
  • 2 fresh chillies
  • 400 ml coconut milk
  • 600 ml vegetable broth
  • 2 teaspoons cumin powder
  • 2 teaspoons of ground coriander
  • Pepper
  • Soy sauce optional
  • 1 lime
  • Decoration: flat parsley or cilantro

Instructions
 

Step 1: Pre-cooking

  • Peel and cut the sweet potato into small cubes. Place them in a glass dish or on a baking sheet covered with parchment paper. Add a little neutral oil such as sunflower oil. Bake for 15 minutes at 175 ° C.
  • Cook your lentils in three times their volume of water for about 30 minutes, adding a pinch of salt.

Step 2: Preparation

  • Peel and cut the onion. Chop the garlic and ginger. Cut the peppers into thin strips.
  • Then cut the white cabbage into strips. Peel the carrots and cut them into slices. Cut the mini bok choy in two or three.

Step 3: Curry

  • In a large saucepan or sauté pan, brown the onion and curry paste for a few minutes.
  • Add the garlic and ginger. Then add the cumin and coriander. Stir well.
  • Then add the carrots. After two minutes the white cabbage. Stir well.
  • Finally add the coconut milk and then the vegetable broth. Cook for 15 to 20 minutes over low heat.

Step 4: Serve

  • Shortly before serving, add the cooked sweet potato, mini bok choy and cooked lentils. Adjust the seasoning by adding soy sauce (optional), salt and a squeeze of lime.
  • Serve hot with a lime wedge and flat-leaf parsley or cilantro.

Nutrition

Sodium: 695mgCalcium: 133mgVitamin C: 61mgVitamin A: 17901IUSugar: 11gFiber: 15gPotassium: 1093mgCalories: 431kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 19gFat: 23gProtein: 13gCarbohydrates: 49gIron: 8mg
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